Method of producing a cannery sirup for the canning and preserving of all fruits andthe products thereof



Patented Nov. 16, '1926.

' UNITED STATES PATENT OFFICE.

EUGENE S. GOCHRAN, OF NEW YORK, N. Y., ASSIGNOR OF ONE-HALF T JOHN T.

IOCROSSON, OF HONOLULU, HAWAII.

METHOD OF PBODUCII TG A CANNERY SIBUP FOR THE CANNING AND PRESERVING OF ALL FRUITS AND THE PRODUCTS THEREOF.

Ho Drawing.

The present method of making the sirup give the desired degree of sweetness or sucrose contents. In the'process of making the refined sugar, from which the cannery sirup is made, all the reducing sugars and an equal amount of grainable sugar are lost and are recoverable only in the form of molasses which is unsuited for cannery purposes.

By my novel method, which in its broad aspects 1s a division of an application, filed by me November 23d, 1922, Serial No. 602,884, all the sucrose and reducing sugars are retained in the cannery sirup prepared, as it is, in an entirely new way with all the saccharine contents of the juice concentrated in the finished product. By this method a saving of much time, labor and about in sugar is effected over the present system of producing cannery sirup.

By my method the juice as extracted from sugar cane or beet root is strained in the usual manner through a plate strainer with 200 to 250 openings per square inch. As the juice is strained without liming or other treatment, it is taken by a juice pump and forced through a closed heater under a pressure of to lbs. per square inch and a temperature of 220 to 230 F. After assing through the'heater, the juice is con ucted through a filter press or filter under the same pressure and preferably by'the pump taking the juice from the strainer box and forcing it through the heater.

The heaters and filters are so arranged that one set maybe cleaned while the others are in operation.

' The juice as it leaves the filter press will be ractically free of all impurities. Tb furtlier refine and decolorize the juice about of porous :infusorial earth and about 1% of bone black or other clarifying and decolorizing agent is now used and the juice fcn'ced through the filter ress again; the juice after this treatment w1llbe thoroughly refined and very clear, and suitable for concentrating in the vacuum pan to any sac- Application filed August 19, 1924. SerialNo. 733,006.

charine density from 10 to Brix as may be desired for various cannery needs.

The inversion of the grainable sugar in the juice through acidity or otherwise is not objectionable as the juice will not be concentrated above 60 Brix and the reducing sugars are as desirable in a cannery sirup as pure sucrose. The utilization of all the grainable and ungrainable sugars in the juice, for the production of a cannery sirup being the foundation of my claim for a patent on my novel cannery siru My novel sirup is adapted for use in the canning and preserving of all fruits and the 7.

The sirup thus produced because of retaining all the invert or ungrainablesaccharine of the vegetable juices furnishes a cannery sirup entirely different from that at present or heretofore used for canning of fruits and gives a most agreeable and totally unexpected flavor to the fruit treated with this sirup.

It will be apparent that I have'devised a novel and useful method of producing a cannery sirup which embodies the features of advantage enumerated as desirable in the statement of the invention and the above description, and while, I have, in the present instance, shown and described preferred embodiments thereof which will give in practice satisfactory and reliable results, it is to I be understood that the same are susceptible of modification in various particulars without departing from.-the spirit or sco e of the invention or sacrificing any of its a vantages Having thus described my invention what I claim as new and. useful and desire to se cure by Letters Patent, is

The method of producin a cannery sirup I from vegetable julces, whic consists first, in

straining the raw juice without liming or other treatment, next forcing said uice through a closed heater at a temperature above the boiling point, and at a pressure of 20 to 30 pounds to the square inch, next conductin the juice through a filter press under su stantiall the same pressure, next refining and deco orizin said juice, next refilteri said juice an lastly concentrating Said 'ltrate to thedesired density.

EUGENE S. COCHRAN. 

